Easy Vegan Kale and Chickpea Soup Recipe

Ingredients

• cooking spray
• 1 teaspoon minced garlic
• 0.25 cup minced onion
• 1 quart vegetable broth, divided
• 4 cups chopped kale leaves
• 1 (15 ounce) can chickpeas (garbanzo beans), drained and rinsed
• 1 cube vegetable bouillon (such as Edward and Sons® Gluten-free)
• 0.25 teaspoon curry powder
• 1 cup almond milk

Instructions

1. Coat the inside of a stockpot with cooking spray and place it over medium heat. Sauté the garlic in the stockpot until it turns lightly browned, about 2 to 3 minutes. Add the onion and approximately 2 tablespoons of vegetable broth to the garlic. Cook and stir until the onion becomes translucent, around 5 to 10 minutes.
2. Incorporate the kale into the onion mixture and cook until it wilts slightly, about 3 to 4 minutes. Add the chickpeas, remaining vegetable broth, vegetable bouillon, and curry powder. Bring the mixture to a boil, then reduce the heat and let it simmer until everything is heated through, approximately 15 minutes. Stir in the almond milk and cook until warmed, about 2 to 3 minutes.

Nutrition

• Calories: 169 kcal
• Fat Content: 3 g
• Fiber Content: 6 g
• Sugar Content: 6 g
• Sodium Content: 741 mg
• Protein Content: 7 g
• Carbohydrate Content: 31 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g